Croquetas de Pescado – Chilean Fish Croquettes
Pane-Bistecca
These croquettes can be made with cooked leftover fish. Often, they are made with canned tuna, then you do not have to pre-cook the fish. And if you make the balls small, these croquettes are also suitable as finger food. They get incredibly crispy and good, and if you dip them in some homemade mayonnaise, they are incredibly delicious. However, I served them with the humitas this time and with roasted potatoes.
This recipe participates in the blog event Culinary World travel of Volkermampft which this month travels to Chile.
This recipe participates in the blog event Culinary World travel of Volkermampft which this month travels to Chile.
Ingredients
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250 g white Fish Fillets, I took Cod
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1 Onion, chopped
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1 tbsp Oil
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3-4 tbsp Flour
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Salt and Pepper
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Paprika
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½ Bunch Parsley, chopped
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1 Egg, beaten
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Breadcrumbs
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Oil for frying
Instructions
1
Step 1
Season the fish on both sides. Heat 1 tablespoon of oil in a shallow pan and fry the onion until brown. Reduce the heat and place the fish on top of the onions. Put the lid on and simmer the fish over low heat until it is cooked through. Transfer to a bowl and let cool briefly.
2
Step 2
Then tear and chop the fish with a fork.
3
Step 3
Then knead the fish well with the spices, parsley, and flour. You might need to add more flour, the fish should be easy to form into balls or rolls. Leave to rest and dry for about 10 minutes.
4
Step 4
Then turn the balls or rolls in the egg and then in the breadcrumbs and fry in hot oil. Serve hot.
Notes
This recipe is from Pilar from Blog La Cocina Chilena.
- Wilma von Pane-Bistecca mit Humitas und Croquetas de Pescado
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- Gabi von Langsam kocht besser mit Kulinarische Weltreise Chile: Pan Dulce
- Volker von Volkermampft mit Pan Amasado Rezept – einfache chilenische Weizenbrötchen
- Regina von bistroglobal mit Pie de Lemón und Pebre und Empanadas
- Susanne von magentratzerl mit Pantrucas
- Jenny von Jenny is baking mit Brazo de reina, Biskuitrolle mit Karamell
- Britta von Brittas Kochbuch mit Tomaticán – Rindfleisch mit Mais und Tomaten
- Simone von Zimtkringel mit Completo Italiano
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